Christopher Greer, a Detroit native who is the chef at Ex Novo Brewing Co. in Portland, Ore., was raised on Detroit pizza and regularly serves a square pie at the pub.
Greer brings his Detroit game to Pie Harder, an event in Portland next Tuesday that promotes deep-dish pizzas and dessert pies.
Christopher Greer: "Little Caesar's . . . stuck with me over the years." (LinkedIn photo)
"We'll be slingin' the 'Motor City Meatball'..We're going to shove mini meatballs into the dough, hit it with some crazy sauce, slap on some brick cheese and top it with some calabrian chile peppers. Our ode to the D," he tells the Williamette Week, the city's alternative newspaper putting on the event.
"I grew up in Detroit, so those deep-dish pies serve as a guide for what we do at the restaurant. Traditional potato dough, brick cheese and an homage to Little Caesars' own crazy sauce."
He tells what pizza he favored as a kid:
"I remember getting Little Caesar's as a kid and thought it was the best thing ever. I think that's stuck with me over the years and why we put out the type of pizza we do now."
